Chestnut bread

Chestnut bread has an intense aroma and a truly particular taste that goes well with both cheeses and soups. Here is the recipe.

Chestnut bread belongs to the ancient tradition of the internal areas of Calabria. It was in fact prepared using the flour obtained from drying chestnuts , present in greater quantities than wheat along the rugged slopes of the region. With a compact yet honeycombed consistency , it was prepared in village ovens, making loaves weighing around 1-1.5 kg. In recent times, however, it is increasingly difficult to find, thanks to the preference that almost everyone has towards "white" bread.

For this reason we decided to prepare it at home using a recipe as similar as possible to the original. As you know, in fact, when it comes to tradition it is really difficult to identify the right doses and proportions: each family kneaded by eye, adjusting from time to time also based on their own preferences. The more chestnut flour there was, the darker the bread was . So here is our recipe for chestnut bread.

How to prepare the chestnut bread recipe

1. First, dissolve the yeast and sugar in half a glass of warm water. Also add a spoonful of 0 flour taken from the total and mix well. Let it rest for 30 minutes .
2. Then sift the two flours into a bowl and make a well.
3. Pour the water and start kneading. When it begins to take consistency, add the salt and, to taste, a spoonful of oil. Knead vigorously by hand for 15 minutes , transferring the dough onto a pastry board, or use a planetary mixer fitted with a hook and leave it to work until it comes together.
4. Form a loaf and let it rise in a bowl covered with cling film for 2 hours or until doubled in size.
5. At this point our advice is to make two rounds of three folds to give the dough a little strength: widen it slightly to form a rectangle keeping the long side on your side. Imagine dividing it into three smaller rectangles with vertical lines and bring the right part to the center and then the left part to cover. Turn the new rectangle that has formed 90°, flatten it slightly and repeat the operation.
6. Form the loaf again by kneading the dough and leave it to rise again this time directly on the baking tray lined with baking paper for an hour .
7. Make a cut on the surface and cook at 220°C for 15 minutes , then lower the temperature to 180°C and continue cooking for another 25 minutes . Leave to cool on a rack before cutting and serving.

This recipe is truly versatile and can also be prepared by replacing the 0 flour with Manitoba or semolina. An idea could be to add 60 g of walnut kernels or boiled chestnuts to the mixture to make it even richer and tastier.

Pair the bread with the chestnuts

But how to enjoy chestnut bread ? With its unique flavor and texture, chestnut bread is excellent with cheese, for preparing croutons or accompanying soups.

Chestnut flour is a truly particular ingredient capable of giving recipes a unique taste. Try for example the chestnut gnocchi or the very famous castagnaccio .

Conservation

The chestnut bread will keep for 2-3 days in an airtight bag. If it becomes stale you can cut it into slices and toast it for a few minutes: when hot it is amazing!